Submitted By Dara Singleton
given to me by Judy Svenes
This is a delicious recipe, and is perfect for the summer time when there is an abundance of fresh vine ripened tomatoes around. The first time I tasted this I was just blown away. Give it a try - you will love it!
Ingredients:
1/4 cup butter
1 onion chopped
1 tsp salt
black pepper to taste
1/2 tsp dried basil, or more to taste
4 tsp brown sugar, or more to taste
5-6 tomatoes sliced
2 cups croûtons -preferably the Italian Seasoned ones)
shredded mozzarella cheese
Directions:
Preheat oven to 375 degrees F. Saute onion in butter until transparent. Remove from heat. Stir in salt, pepper, basil, brown sugar, and tomatoes. Add croutons and mix until all ingredients are well seasoned. Pour into 9x13 greased baking dish. Bake for 30 minutes. Sprinkle mozzarella cheese over the top. Bake for 5 minutes more. Serve piping hot!
Tuesday, June 5, 2007
Monday, June 4, 2007
Roasted Chicken with Balsamic Vinaigrette
submitted by Dara Singleton
Recipe Courtesy of Giada De Laurentiis
Ingredients:
1/4 cup balsamic vinegar
2 T. Dijon Mustard
2 T. Fresh Lemon Juice
2 garlic cloves chopped
2 T. Olive oil
salt and freshly ground black pepper
1 (4 pound) whole chicken, cut into pieces
1/2 cup low salt chicken broth
1 tsp lemon zest
1 T chopped fresh parsley leaves
Instructions:
Whisk vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper, in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least two hours and up to one day.
Preheat oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly cover with foil for the remaining cooling time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and the pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
Recipe Courtesy of Giada De Laurentiis
Ingredients:
1/4 cup balsamic vinegar
2 T. Dijon Mustard
2 T. Fresh Lemon Juice
2 garlic cloves chopped
2 T. Olive oil
salt and freshly ground black pepper
1 (4 pound) whole chicken, cut into pieces
1/2 cup low salt chicken broth
1 tsp lemon zest
1 T chopped fresh parsley leaves
Instructions:
Whisk vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper, in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least two hours and up to one day.
Preheat oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly cover with foil for the remaining cooling time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and the pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
Cream Wafers
submitted by Lanora Krenc - these are like what you get at Nan's Nummies in Valley Junction
This recipe was actually in a cookbook of Lanora's husband Phil's grandma - its an old recipe - can be trusted to please!!!
1 cup butter (no substitutes)
1/3 cup whipping cream
2 cups flour
granulated sugar
creamy butter filling (below)
Mix: Butter, whipping cream, and flour thoroughly.
CHILL ONE HOUR
Heat oven to 375
Roll dough 1/8" thick on lightly floured board. Cut into 1 1/2 " rounds. Sprinkle with sugar - turning to coat both sides.
Place on un-greased baking sheet. Prick with a fork 4 times. ( I use parchment paper for these and it makes for an easy removal)
Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with filling.
Creamy Butter Filling
Blend 1/4 cup soft butter,
3/4 cup sifted powdered sugar,
1 egg yolk,
1 tsp vanilla,
1 1/2 tsp almond flavoring.
If desired tint pink or green!
This recipe was actually in a cookbook of Lanora's husband Phil's grandma - its an old recipe - can be trusted to please!!!
1 cup butter (no substitutes)
1/3 cup whipping cream
2 cups flour
granulated sugar
creamy butter filling (below)
Mix: Butter, whipping cream, and flour thoroughly.
CHILL ONE HOUR
Heat oven to 375
Roll dough 1/8" thick on lightly floured board. Cut into 1 1/2 " rounds. Sprinkle with sugar - turning to coat both sides.
Place on un-greased baking sheet. Prick with a fork 4 times. ( I use parchment paper for these and it makes for an easy removal)
Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with filling.
Creamy Butter Filling
Blend 1/4 cup soft butter,
3/4 cup sifted powdered sugar,
1 egg yolk,
1 tsp vanilla,
1 1/2 tsp almond flavoring.
If desired tint pink or green!
Parmesan Potatoes
This is my Grandmother White's Recipe. Originally from Arkansas, they moved to be near our family in Missouri after they retired. This is one classy lady who had an hourglass figure after all three kids - tiny little thing. How she stayed that way cooking this way - I don't really know - but at 85 she has been caught on the ladder cleaning out the gutters - so maybe that is how!
This recipe is a wonderful one that is easy and delicious. We always wish there were more of it when we are through (leftovers are popular at our house!)
6 large potatoes
1/4 cup flour
1/4 cup Parmesan
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup melted butter
chopped parsley
Peel potatoes and cut into wedges.
Combine cheese, flour, salt, and pepper in a gallon ziplock.
Moisten potatoes with water and shake in "batter" until all of the potatoes are lightly coated.
Melt butter in 9X13 pan. Place potatoes in pan and bake at 375 for 1 hour, turning once after 30 minutes. After golden brown, remove and sprinkle with parsley.
This recipe is a wonderful one that is easy and delicious. We always wish there were more of it when we are through (leftovers are popular at our house!)
6 large potatoes
1/4 cup flour
1/4 cup Parmesan
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup melted butter
chopped parsley
Peel potatoes and cut into wedges.
Combine cheese, flour, salt, and pepper in a gallon ziplock.
Moisten potatoes with water and shake in "batter" until all of the potatoes are lightly coated.
Melt butter in 9X13 pan. Place potatoes in pan and bake at 375 for 1 hour, turning once after 30 minutes. After golden brown, remove and sprinkle with parsley.
Grape Salad
submitted by Dara Singleton
2 lbs. of green grapes
2 lbs. of red grapes
Mix together:
1 8oz. pkg of cream cheese
1/2 cup sugar
1 tsp. vanilla
1 8oz. sour cream
Add grapes to cream cheese mixture and put in a 9x13 pan. Sprinkle with 1 cup of brown sugar and 1 cup of pecans over the top. Refrigerate at least 6 hours.
2 lbs. of green grapes
2 lbs. of red grapes
Mix together:
1 8oz. pkg of cream cheese
1/2 cup sugar
1 tsp. vanilla
1 8oz. sour cream
Add grapes to cream cheese mixture and put in a 9x13 pan. Sprinkle with 1 cup of brown sugar and 1 cup of pecans over the top. Refrigerate at least 6 hours.
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